Vegetarian Cream of Tomato Soup

Why I Love This Easy Soup

Cream of tomato soup because is pure comfort food in a bowl—perfect for raining days, sunny days, and any days in between! It’s the kind of soup that make you feel like you're wrapped up in a cozy blanket but feels luxe at the same time. I love the way the rich cream balances and smooths out the acidity of the tomatoes, creating that perfect spoonful—one that’s both indulgent and familiar. Hope you love it, too.

• Vegetarian. All you need are basics here, including tomatoes, cream, and garlic. No chicken broth means it's totally vegetarian! (And easily adapted to being vegan.)
• Gluten-free! This tomato soup is naturally gluten-free AND vegetarian! You can even make it vegan—see some tips lower down.
• Simple & quick – Made with just 4 simple ingredients, this soup is ready in less than 30 minutes.
• Great for meal prep – Stays fresh in the fridge for days and freezes beautifully.

Ingredients You'll Need

Make sure to scroll to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Olive oil - I use extra virgin olive oil in all of my cooking recipes, but you can use whatever you have on hand. Vegetable oil or butter would work too.
• Garlic - You can add more or less garlic to taste, or substitute ½ of a chopped yellow onion.
• Tomato puree - My favorite type of pureed tomatoes is Bionature organic strained tomatoes. My local grocery store also has Italian pureed tomatoes, and I'll switch in those depending on what's on sale. But you can use your preferred type of pureed or strained tomatoes. You can also use a puree that contains basil for a little more flavor.
• Heavy cream - It is perfectly fine to substitute half-and-half or whole milk for the heavy cream depending on how rich you want your soup! You can also use a non-dairy milk or cream.
• Salt and pepper - Fine sea salt or table salt and black pepper balance the soup.

Variations and Add-Ins

• Make it vegan – Swap coconut milk or coconut cream for the heavy cream.
• Roasted garlic version – Roast the garlic before adding it for a deeper flavor.
• A kick of heat – Add a few red pepper flakes or a drizzle of hot sauce.
• Herbs - Add fresh basil leaves before you puree the soup, or chop them up and add them to each bowl when serving. Oregano and thyme are also nice additions.

Tips for the Best Tomato Soup

• Simmer for the Best Flavor – Let the soup cook for at least 15-20 minutes. This allows the flavors to meld. If you have extra time, simmer for up to 30 minutes for an even deeper flavor.
• Balance the Acidity – Tomatoes are naturally acidic, so adding a teaspoon of sugar, honey, or maple syrup helps mellow the soup.
• Don’t Boil the Cream – When adding the heavy cream, reduce the heat to low and stir it in gently. Boiling can cause it to separate.
• Adjust the Thickness – If you prefer a thicker soup, let it simmer uncovered for an additional 5-10 minutes to reduce. For a thinner soup, add a splash of extra milk or cream.
• Make It Extra Smooth – Tomato purée already makes this soup smooth, but for an ultra-velvety texture, strain it through a fine-mesh sieve before serving.
• Enhance the Flavor – Stir in a little balsamic vinegar for a hint of sweet-smoky depth.
• Garnish: Scattering pumpkin seeds or pine nuts atop each bowl adds crunch. Or, swirl in a little sour cream to each bowl when serving and drizzle the surface with olive oil. I also like to add a spoonful of parmesan cheese for a cheesy touch.

Best Way to Store & Reheat

Store cooled leftovers in an airtight container in the fridge for up to 5 days. Reheat the soup gently on the stovetop over low heat, adding a little milk if needed, or microwave it, covered, in 1-minute increments. To freeze, cool the soup completely, transfer it to a freezer-safe, sealable bag or bags, and store it in the freezer for up to 3 months. Thaw the soup in the fridge overnight before reheating.